How to Roast Hatch Chiles The Easy Way
Hatch chile season starts in late summer and is quite short. So follow this easy guide on how to roast Hatch chile peppers the easy way and don't miss out on these flavorful seasonal green chiles!
Servings: 10 servings
Calories: 12kcal
Ingredients
- 10 fresh Hatch chile peppers
Instructions
- Rinse and clean the peppers then pat dry completely.
- Heat the griddle or comal over a medium-high flame and once hot begin placing the cleaned and dried chiles on to it. Poke small holes in each chile to help let out steam.
- Cook or roast until their skin blisters and turns black. You can use a heavy skillet to help push them down and roast more evenly. Use tongs to flip over and repeat on the other side.
- Carefully remove from heat and allow to cool until you can comfortably handle them.
- Gently peel away the charred skin. Then use a butter knife to cut off the stem, slice lengthwise and scrape away the seeds.
- Now you're ready to use as desired. Read the full article for Hatch chile pepper cooking ideas.
Notes
To store and if not using right away you can store them in the refrigerator or freezer.
First allow to come to room temperature.
For the refrigerator you can wrap in aluminum foil and use within a couple of days. Or you can place in an airtight container until ready to use. They’ll keep fresh for up to 1 week.
To store in the freezer place inside a freezer safe Ziplock bag. They’ll keep fresh for up to 4 or 5 months, longer than that and they may have crystal formation and start tasting like freezer burn. Thaw out overnight in the refrigerator or on the counter.
For either method you can store the whole chiles or slice or chop them first – just make sure to remove the stem, seeds and pith before chopping.
Nutrition
Serving: 10servings | Calories: 12kcal | Carbohydrates: 3g | Sodium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5mg
